Homemade Wheat Saltine Crackers

Preheat oven to 365ºF. In a large food processor, pulse flours and baking powder until combined. Add chunks of cold butter and pulse until coarse crumbs are formed. Add 1/4 cup (4 tablespoons) water and pulse. Test dough to see if it sticks together. If it still crumbles, add 1-2 tablespoons more cold water until it does (dough should not be sticky, however).

Remove half of dough from processor and form it into a cube (do your best). Place on a lightly floured cutting surface and use a lightly floured rolling pin to roll thin, making sure that your dough does not stick to your cutting surface (flip and use more flour if necessary). Note: these crackers will not puff up much during baking, so therefore the thickness of your dough will be approximately the thickness of your crackers.

Sprinkle dough lightly with sea salt and gently roll to press salt into dough. Use a sharp knife to trim edges and cut dough into 2″ squares. Place squares onto baking sheets that have been heavily prepared with canola oil spray.

Bake for 15-18 minutes, with sheets on the upper and middle racks of oven. Check halfway through and switch racks. Make sure that the crackers along the edges of the pan do not become overly brown.

Remove from pan to cool, then store in an airtight container. Makes about 30 crackers.

Nutrition info per 4-5 crackers: 128 calories, 7 g fat, 2.5 g protein, 13 g carbohydrates, 2 g fiber, 230 mg sodium